In a mixing bowl, combine shrimp, 2 tbsp olive oil, 3 cloves minced garlic, 1 tbsp lemon juice, oregano (if using), red pepper flakes (if using), salt, and pepper. Toss to coat and let marinate for at least 10 minutes while preparing other ingredients.

Using a spiralizer or julienne peeler, create noodles from the zucchini. Pat them dry with paper towels to remove excess moisture. This step is crucial for preventing soggy zoodles.

Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (cook in batches if necessary to avoid overcrowding, which steams the shrimp instead of searing). Cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add 1 tbsp olive oil and 2 cloves minced garlic. Sauté for 30 seconds until fragrant. Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing frequently, until tender-crisp. Avoid overcooking to prevent sogginess.

Add chicken/vegetable broth and 1 tbsp fresh lemon juice to the skillet with the zoodles. Bring to a simmer and stir, scraping up any browned bits from the bottom of the pan to incorporate flavor. Stir in the butter (or extra olive oil) until melted and fully incorporated, creating a light, glossy sauce.

Return the cooked shrimp to the skillet with the zucchini noodles and sauce. Toss gently to combine and heat through, about 1 minute. Stir in the fresh chopped parsley. Serve immediately, perhaps with an extra lemon wedge.